Yang Chow’s Slippery Shrimp

By Gams

Ingredients

• 1 pound large shrimp (21-25 count)
• 1/4 cup plus 2 teaspoons cornstarch, divided
• 2 teaspoons plus 1/4 cup water, divided
• 1 cup peanut or canola oil
• 2 large cloves garlic, minced
• 1 teaspoon minced ginger root
• 1/2 teaspoon cayenne
• 2 tablespoons tomato sauce or ketchup
• 1 tablespoon rice wine vinegar
• 1 tablespoon white wine
• 1 1/2 tablespoons sugar
• 1/2 teaspoon salt
• 2 green onions, thinly sliced

Details

Servings 4
Preparation time 20mins
Cooking time 30mins
Adapted from tastebook.com

Preparation

Step 1

directions

1 Peel, devein and butterfly the shrimp.

2 In a bowl, mix the shrimp with 1/4 cup cornstarch to completely coat the shrimp.

3 Combine the remaining 2 teaspoons cornstarch with 2 teaspoons water in a bowl and set aside.

4 Pour the oil into a deep skillet or wok and heat over medium heat until hot. Add the shrimp in two batches and deep-fry until golden, about 45 seconds. Remove the shrimp and drain the oil from the wok, leaving 1 tablespoon for stir-frying. Reheat the wok. Add the garlic, ginger and cayenne. Stir for a few seconds; add the tomato sauce, vinegar, wine, sugar, salt, remaining 1/4 cup water and the reserved cornstarch mixture. Cook stirring until the sauce is thick. Add the shrimp; toss until covered with sauce. Add the green onions, stir, turn out onto a platter and serve.

Source:Mary Ellen Rae